Recipes from Spain

Hello!

This particular recipe has the colour as its main feature: black. It’s very similar to a paella, but replacing saffron by the ink of squid or sepia, this will give the recipe a completely different color and slightly different taste.

Ingredients (for 4 people):

• 300 gr rice
• Sepia or squid (sobre 800-900 gr) with it ink
• 2 onions
• 1 garlic head
• 1 pumpkin
• 12-16 prawn/shrimps

Let’s start preparing a fish stock, if at the end there are still stock you can use it in a future to prepare a nice soup. In a big pot add a pumpkin cut in 4 pieces, 1 onion cut in 4 pieces, a garlic head cut in half, the shell and heads of shrimps, some fresh rosemary and/or thyme (if you have), some salt, the sepia of squid and finally cover with cold water. Cover the pot with a lid and let cook for 45 minutes.

Once the stock is ready chop an onion and cut in pieces the sepia or squid. On a pan add olive oil, and then the chopped onion with a bit of salt. Stir and cook for about 8 minutes. Once the onion is cooked, add peeled shrimps and the sepia or squid mixing well all together and cooking for 2 minutes. Add rice (70 to 80 gr per person), mix well and cook for 2 minutes.

Finally add the ink, and then some stock, cook for 15 minutes. Frequently check if there is still stock, adding more if needed. Taste also to check if more salt is needed. When you are close to 15 minutes of cooking just add more stock (if needed) in small quantities in order to get it dry at the end of cooking time.

Music in the video (Airport Lounge) has been composed by Kevin MacLeod (http://incompetech.com)